We looooove a good taco, and these Blackened Fish Tacos with Mango Salsa and Cilantro Lime Dressing would be perfect served alongside an egg dish and Mexican street corn for a festive brunch, as a light and fresh lunch or your next Taco Tuesday dinner!
BLACKENED FISH TACOS RECIPE
Tacos are a staple around our home, every kind really. And while I’ve always enjoyed a good Mexican dish, we also are trying to mix things up, eat light and fresh at home and I have to say, I totally enjoy seeing all the colors on my plate! Before we moved to Florida I wasn’t a fan of fish. There weren’t too many dishes that I liked and I just couldn’t get over the “fishy” flavor and smell. Since our move just a few short years ago though, I decided to give fish dishes another chance since we’re so close to the shore and fish dishes happen to be in abundance around here, and I’ve been pleasantly surprised by the result. Eating fresh-caught dishes has definitely changed my perspective and flavor profile!
I’ve wanted to infuse more fish into our families’ diet at home for some time though, for the 0mega-3’s and the fact that it can be such a clean and heart-healthier protein choice. Marrying this desire to try a home-cooked fish dish and our love of tacos (I seriously can’t get enough and have totally been trying fish tacos at so many local joints) just seemed like the right move and you guys… BEST Taco Tuesday meal ever! With pan-seared and blackened fish, cabbage slaw and chopped up mango and red pepper in the most delicious mango salsa, plus a dab of my avocado lime dressing, this dish was actually on the table in about 30 minutes AND it is seriously so good. Even my husband (who isn’t a fan of fish, like at all) approved and asked for more.
These tacos are light and refreshing but still filling, with a rainbow of colors and flavors. So really, if you have a Taco Tuesday tradition, or even if you don’t, this is the perfect recipe to try! We paired ours with Mexican street corn, but it would also be delicious for a festive brunch with a savory egg dish and a sweet drink.
For the Blackened Fish
- 3 white fish filets
- 1 1/2 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp brown sugar
- 1/4 tsp cayenne
- pinch of salt
- oil for the pan
For the Cabbage Slaw
- 1/4 red cabbage, sliced thin
- 1/4 green cabbage, sliced thin
- 1/2 cup cilantro, chopped
- juice of 1 lime
For the Mango Salsa
- 2 ripe mangos, diced
- 1/2 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/4 tsp salt, to taste
12 Tortillas for Serving
In a small bowl, combine all the seasonings for your blackened fish. Sprinkle the mixture over both sides of the thawed filets and rub in.
Heat the oil in a pan over medium-high heat. Once heated, add in the fish filets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
Remove the fish from heat and break up into 2″ pieces.
Combine all of the slaw ingredients in a large bowl and use as topping for the tacos.
In a bowl, combine the chopped mango, bell pepper, red onion and cilantro. Optional: add jalapeno for heat.
Drizzle with the juice of one lime and mix well.
Season to taste with salt.
Let the salsa rest for 10 minutes to let the flavors to combine.
Click here for cilantro-lime crema recipe.
Click here for Mexican street corn recipe.
Join the conversation.
Do you have your own Taco Tuesday rituals? Or any other food traditions at home… you know, like spaghetti Sunday. When I was a kid we always had a pizza and puzzle night on Friday nights and it is to this day such a great memory. 🙂